Don't fancy making another smoothie with your over-ripened or leftover fruit?
Here is a quick and summery alternative!
I placed a punnet of strawberries in the freezer, to prevent them from going off before we could eat them when I discovered another punnet of strawberries already in the freezer.
That didn't end there; there was another container of frozen cherries, another with mangoes and another of frozen grapes. The latter is the chosen way my teenager likes to eat her grapes in the summer. Still, there was a pattern emerging. I was rounding up the fruits in the freezer but never taking them out.
Except today, I thought it was time for the parade. A parade where my frozen fruits become sorbets. The temperature so right for it.
It is overly warm and I fancied something cold and fruity fresh. Something quick and something easy! And as it is 'Quick' - only three ingredients are required and your sorbet is ready in approximately five minutes. Anything else, such as chilli flakes or your favourite tipple is a bonus!
INGREDIENTS
1 x Punnet of fruits (300g)
4 x tbsp of Rich and Dark Agave Nectar or 3 x tbsp of Dark and Rich Honey
The juice of half a lemon
DIRECTIONS
Place the frozen strawberries, (washed and halved) into the blender along with the nectar, lemon juice and a dash of chilli flakes. Blitz for approximately four minutes or until all the fruits have blended.
That is it. The Strawberry and Chilli Sorbet is ready to serve. The chilli sends a gentle kick to the back of your throat after each mouthful.
Replace the strawberries with your choice of frozen, sweetened fruit deliciousness.
Such as 300g of frozen diced and ripened mango with an extra squeeze of lime juice. The Mango and Lime Sorbet, very creamy and very rich. The citrussy zing, highlighting all the tropical goodness of the mango. I found one mouthful at a time to be summery and satisfying.
Using the exact measurements above I swapped the strawberries for 300g of frozen Santina cherries. The latter was a great idea until I realised halving and de-seeding cherries is - well, not that exciting. But guess what? Of the three sorbets I made, the Cherry Sorbet drew the most 'oohs!' So much so, I kept eating it during the blitzing and tasting process. The flavour truly packed a full punch! This is the one I would reach for again and again just as is.
For an adulterated twist, add a dash of your favourite summer tipple!
Above, is a Blackberry Sorbet. Another 300g of frozen blackberry, 4 tablespoons of agave nectar and squeezes of lemon juice. This is what summer days call out for and with blackberries about to come into season, add them to your al-fresco dining.
Start putting your leftover fruits in the freezer or purchase ready frozen fruits. On those hot days, get ready to whip yourself up something quick, easy and 'summerlicious!'
I am a sorbet convert, what about you? Which of these flavours have got you reaching for your frozen fruit?
Serves 3
Depending on the fruit, using 300g of fruit serves three personal portions. Unlike ice cream, a big bowl of it is not required.
Footnotes
Note 1 - A powerful blender with sharp blades is required.
Note 2 - Used the Agave Nectar Rich and Dark to enhance the sweetness and colour of the fruit. I did find too much honey left an aftertaste.
Note 3 - If the sorbet slushes during the blending process, place in the freezer for approximately 2 hours.
Disclaimer: This is not an advert for any of the products mentioned.
